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When it comes to the rich tapestry of Louisiana cuisine, few dishes are as emblematic as Shrimp Étouffée. This classic dish is a celebration of flavor, combining succulent shrimp with a savory roux and an array of aromatic vegetables. The term "étouffée" translates to "smothered" in French, which perfectly describes the way this dish envelops its key ingredients in a savory sauce. Often served over rice, this dish not only satisfies the palate but also warms the soul.

Smoky Cajun Shrimp Étouffée

Discover the rich flavors of Louisiana with this Smoky Cajun Shrimp Étouffée recipe. This dish highlights fresh shrimp simmered in a savory roux with the iconic holy trinity of Cajun cooking—bell peppers, onions, and celery. Perfect for serving over rice, this indulgent meal brings warmth and comfort, making it ideal for gatherings or family dinners. Explore the cultural significance behind the recipe and learn how to use seasonal ingredients for the best flavor. Whether you’re a novice or an experienced cook, this étouffée is sure to inspire creativity in your kitchen!
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Ingredients
  

1 lb large shrimp, peeled and deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 large onion, finely chopped

1 green bell pepper, finely chopped

1 celery stalk, finely chopped

4 cloves garlic, minced

1 can (14.5 oz) diced tomatoes with green chilies (drained)

2 cups seafood stock (or chicken stock)

2 tsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp cayenne pepper (adjust for spice preference)

1 bay leaf

Salt and pepper to taste

3 green onions, chopped (for garnish)

Fresh parsley, chopped (for garnish)

Steamed white rice (for serving)

Instructions
 

Make the Roux: In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Once hot, gradually whisk in the flour. Stir continuously for about 15-20 minutes, or until the mixture is a dark brown color, resembling chocolate. Be careful not to let it burn.

    Add Vegetables: Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery (the holy trinity of Cajun cooking). Sauté for about 5-7 minutes, until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional minute.

      Incorporate Tomatoes and Spices: Stir in the diced tomatoes, Cajun seasoning, smoked paprika, cayenne pepper, and bay leaf. Cook for 2-3 minutes until the tomatoes start to break down.

        Add Stock: Gradually pour in the seafood stock while stirring constantly to avoid lumps. Bring the mixture to a simmer. Season with salt and pepper to taste. Let it simmer for about 15 minutes, stirring occasionally.

          Add Shrimp: Carefully add the shrimp to the pot and cook for an additional 5-7 minutes, or until they turn pink and are cooked through. Adjust seasoning if necessary.

            Serve: Remove the bay leaf from the pot. Ladle the smoky Cajun shrimp étouffée over a generous scoop of steamed white rice.

              Garnish and Enjoy: Top each serving with chopped green onions and fresh parsley for a burst of color and freshness.

                Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings